Soft Matter Transformations In Culinary Processes

Introduction: Food Composition and Culinary Processes; Molecules Involved in Cooking and Their Properties: Water, the Core Component; Amino Acids and Proteins; Fatty Acids, Glycerine and Fats; The Sugars. Mono- and Disaccharides; The Starches and Fibers. Polysaccharides; The Sodium Chloride and Other Salts; Vitamins; Organoleptic Compounds; Pigments; Other Molecules; Chemical Processes: The Changes in the Molecules. Examples and Recipes: Acidity-Basicity Processes; Oxidation-Reduction Processes; Complex Processes; Biochemical Processes; Structures Involved in the Kitchen and Their Properties. The Microscopic Structure of Matter: Structures of Simple Matter; Basic Structures of Complex Matter; Physical Processes: Changes in the Structures: Mechanical Processes; Thermal Processes; Non-Equilibrium Processes; Complex Culinary Processes: Physical and Chemical at Once: Cooking; Chemical Gelation (Including Gluten); Other Processes; Examples: Preparations and Dishes; Culinary Processes and Modern Kitchen Devices: Microwave; Roner; Vacuum Sealers; Gastrovac; Rotaval; Pacojet; Liquid Nitrogen.